HOMEGROWN2016-12-09T13:31:01ZEllen Peaveyhttp://www.homegrown.org/profile/EllenPeaveyhttp://api.ning.com/files/ku4bsNFR3J1DjH31rA8Hm5ZuqOMY4iJF6W1uchtkcvD9Y-LTPmYyfpMtGbAlz5EGvt2TXJRGbYyPERrwsmYTcYB-V3aMtszp/homegrownlogo.jpg?width=48&height=48&crop=1%3A1http://www.homegrown.org/forum/topic/listForContributor?user=0czsjqvphtjy4&feed=yes&xn_auth=noAvia Charge-2000 and Immuno Chargetag:www.homegrown.org,2016-06-16:2263119:Topic:2047412016-06-16T17:05:22.541ZEllen Peaveyhttp://www.homegrown.org/profile/EllenPeavey
<p>I have been using Avia Charge-2000 and Immuno Charge with great success on my poultry, waterfowl, and other species of animals.. When I went to reorder from Murray McMurray, I found that they no longer carried these products. I did some checking and found that the owner has his own website now and is no longer wholesaling. What a relief! I know many other animal owners were worried about finding these products. These products can be found on…</p>
<p>I have been using Avia Charge-2000 and Immuno Charge with great success on my poultry, waterfowl, and other species of animals.. When I went to reorder from Murray McMurray, I found that they no longer carried these products. I did some checking and found that the owner has his own website now and is no longer wholesaling. What a relief! I know many other animal owners were worried about finding these products. These products can be found on <a href="http://www.innovatorsllc.net">www.innovatorsllc.net</a>. I just wanted to let all my friends know.</p> LOCAL FARMERS MARKET ALLOWING RESELLERS AND PUSHING OUT THE LOCAL PRODUCER!!!tag:www.homegrown.org,2016-06-14:2263119:Topic:2049162016-06-14T16:49:01.160ZEllen Peaveyhttp://www.homegrown.org/profile/EllenPeavey
My local farmers are getting undercut by resellers who aren't the producers. And it's sanctioned by the market owner, a city government. One farmer will go out of business this fall just 2 days after the rule became effective. His income went from $208 to $20 in sales Two days after the rule became effective. When the farmers talk to the consumer about their farms and produce, the resellers cry foul to the city administrator saying the farmer is telling the customer they are resellers and not…
My local farmers are getting undercut by resellers who aren't the producers. And it's sanctioned by the market owner, a city government. One farmer will go out of business this fall just 2 days after the rule became effective. His income went from $208 to $20 in sales Two days after the rule became effective. When the farmers talk to the consumer about their farms and produce, the resellers cry foul to the city administrator saying the farmer is telling the customer they are resellers and not farmers and not to buy from them if they want a local product. And the city supports the reseller. If the resellers take over the market by curling we stand to lose approximately 50 farmers and producers this season from our local food base. I already have one food desert in the county, don't need anymore!! Oat dehulling.....tag:www.homegrown.org,2015-10-31:2263119:Topic:2012842015-10-31T13:16:08.118ZEllen Peaveyhttp://www.homegrown.org/profile/EllenPeavey
<p>Hi, Anybody familiar with small scale oat dehullers/ rollers?</p>
<p>Hi, Anybody familiar with small scale oat dehullers/ rollers?</p> Taste Tests 101: Chicken Editiontag:www.homegrown.org,2015-10-07:2263119:Topic:2008732015-10-07T15:55:15.617ZEllen Peaveyhttp://www.homegrown.org/profile/EllenPeavey
<p><em><strong><span class="font-size-2" style="font-family: georgia, palatino;"><span style="font-family: Georgia, Palatino, 'Palatino Linotype', Times, 'Times New Roman', serif; font-size: 13px;">Conducting a taste test yields very helpful and delicious data to compare and contrast your favorite varieties or brands. </span>The following 101 on conducting your own chicken taste test comes from Elezar Kenig. Thanks, Elezar, and please keep us up to date with more taste-tests you can try at…</span></strong></em></p>
<p><em><strong><span style="font-family: georgia, palatino;" class="font-size-2"><span style="font-family: Georgia, Palatino, 'Palatino Linotype', Times, 'Times New Roman', serif; font-size: 13px;">Conducting a taste test yields very helpful and delicious data to compare and contrast your favorite varieties or brands. </span>The following 101 on conducting your own chicken taste test comes from Elezar Kenig. Thanks, Elezar, and please keep us up to date with more taste-tests you can try at home!</span></strong></em></p>
<p></p>
<p><a href="http://api.ning.com:80/files/vOTW6a5PmQRpj8pDAUAacwivRRjUrpLkCslClTixpFjPet7bp5v5m2A1IYSzJ3FCE3OQZbZvvrC1vL-vO*04aDL-cpSX2omt/20150923_171441.jpg" target="_self"><img src="http://api.ning.com:80/files/vOTW6a5PmQRpj8pDAUAacwivRRjUrpLkCslClTixpFjPet7bp5v5m2A1IYSzJ3FCE3OQZbZvvrC1vL-vO*04aDL-cpSX2omt/20150923_171441.jpg" width="320" class="align-center"/></a></p>
<p></p>
<p><span style="font-family: georgia, palatino;" class="font-size-3"><b>WHAT YOU’LL NEED:</b></span></p>
<p></p>
<p><span style="font-family: georgia, palatino;" class="font-size-2">1 <a href="http://www.maryschickens.com/cabronze.htm">pasture raised</a> chicken*</span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-2">1 heirloom chicken*</span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-2">1 <a href="http://www.maryschickens.com/organicchicken.htm">regular organic</a> chicken*</span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-2">6 tsp. vegetable oil (2 for each chicken)</span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-2">6 tsp. baking powder (2 for each chicken)</span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-2">Salt<sup>**</sup> and pepper to taste</span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-2"> </span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-2">* These particular birds all came from <a href="http://www.maryschickens.com/">Mary's Farm</a> and were all <a href="http://www.maryschickens.com/Airchilled.htm">air-chilled</a>. This means they weren't submerged in antibiotic filled water to chill them for food storage quickly, a method that also dilutes the flavor. </span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-2"><sup>**</sup>All salt in this recipe is Kosher Salt. Diamond Crystal was used as it is less dense than others. If you use Morton or another brand, you might want to use less.</span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-2"> </span></p>
<p><a href="http://api.ning.com/files/vOTW6a5PmQRgGH8yNczXaEIjMctVYQoVodzN0wfb*wWRPNJ1idUNZZse-G3yOhfEVQNehIwOn*DgC6-NuoK1KIcPm7XYTnnx/20150922_220553.jpg" target="_self"><img src="http://api.ning.com/files/vOTW6a5PmQRgGH8yNczXaEIjMctVYQoVodzN0wfb*wWRPNJ1idUNZZse-G3yOhfEVQNehIwOn*DgC6-NuoK1KIcPm7XYTnnx/20150922_220553.jpg?width=300" width="300" class="align-center"/></a></p>
<p><span style="font-family: georgia, palatino;" class="font-size-3"><b>WHAT TO DO:</b></span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-2"> </span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-2">In order to yield the most accurate and tasty results, you’ll want to prepare and cook 1 quarter (connected leg and thigh) of each bird using the same way.</span></p>
<p></p>
<p><span style="font-family: georgia, palatino;" class="font-size-2">1. Slide your finger or a spoon between the skin in the meat to loosen it, and pat dry with paper towels.</span></p>
<p></p>
<p><span style="font-family: georgia, palatino;" class="font-size-2">2. Salt the meat on the underside.</span></p>
<p></p>
<p><span style="font-family: georgia, palatino;" class="font-size-2">3. In a small bowl, mix salt, baking powder, and a drop or two of vegetable oil. Mix together and then rub over skin.</span></p>
<p></p>
<p><span style="font-family: georgia, palatino;" class="font-size-2">4. Poke the leg quarters with a skewer all over and place uncovered in fridge overnight (not more than 24 hours).</span></p>
<p></p>
<p><span style="font-family: georgia, palatino;" class="font-size-2">5. Preheat oven to 500 degrees with baking sheet in oven (no need for foil). </span></p>
<p></p>
<p><span style="font-family: georgia, palatino;" class="font-size-2">6. Brush leg quarters with vegetable oil (lightly) and sprinkle with pepper to taste. Alternatively, you can use Pam or other cooking spray.</span></p>
<p></p>
<p><span style="font-family: georgia, palatino;" class="font-size-2">7. After the oven preheats, take your pan out (carefully!) and place chicken quarters skin side down. Put them back in the oven for 10 minutes. </span></p>
<p></p>
<p><span style="font-family: georgia, palatino;" class="font-size-2"> 8. After the 10 minutes is up, flip the legs over and turn oven off for 12 minutes, or until you’ve reached 165-degree internal temperature. You can take it out a few degrees before this as it'll continue to rise in temperature but you want to definitely take it out by this point.</span></p>
<p></p>
<p><span style="font-family: georgia, palatino;" class="font-size-2">9. Remove from oven and tent with foil for 5 minutes.</span></p>
<p></p>
<p><span style="font-family: georgia, palatino;" class="font-size-2">10. Dig in... Taste test!</span></p>
<p></p>
<p><span style="font-family: georgia, palatino;" class="font-size-2"><a href="http://api.ning.com:80/files/vOTW6a5PmQQqEAjnJLs-cKewC2LvdFszZkIzcxonL14b194CfvvK5ZT51bUz1h31jvPASlL1ugtOviMJikxil*uIrksC89o2/20150923_175429.jpg" target="_self"><img src="http://api.ning.com:80/files/vOTW6a5PmQQqEAjnJLs-cKewC2LvdFszZkIzcxonL14b194CfvvK5ZT51bUz1h31jvPASlL1ugtOviMJikxil*uIrksC89o2/20150923_175429.jpg?width=500" width="500" class="align-center"/></a></span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-2"><b> </b></span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-3"><b>ELEZAR’S RESULTS</b></span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-2"><b> </b></span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-2">The pasture raised chicken was the best. It had the darkest meat and the best flavor. </span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-2"> </span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-2">The heirloom chicken was second best – it existed somewhere between pasture and regular chicken in flavor. As a side note, while this test only compared the thighs and chickens, the heirloom chicken had very little white meat on it, but it had large wings.</span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-2"> </span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-2">The regular air-chilled organic chicken was the mildest tasting of the chickens, but still may be better than other chickens overall. The mild flavor would probably be less noticeable in a recipe that isn't just straight chicken.</span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-2"> </span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-2">The baking method (searing on the pan and then letting it sit in the still warm oven after turning it off) was a very easy method. Chicken very easily removed itself from the pan despite no foil, oil, silpat, parchment, etc… (Remember: silpats and parchment can’t withstand 500 degrees, so be careful there.) The pan was easy to clean and the chickens didn't leak juices all over the place and thus burn to the pan. I suspect that is because they were air-chilled – they weren't leaking their excess water weight.</span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-2"> </span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-2">The prep method with the baking powder on the skin yielded super crispy skin, cracker like. It is delicious and I highly recommend it.</span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-2"> </span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-2">You could probably do this taste-test with a whole chicken that was butterflied or spatchcocked. I'd recommend removing the wishbone when doing this – it'll help lay more flat, which is a good if you want that perfect skin. Cooking times may vary in doing this, especially when you consider the overall size of the bird.</span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-2"> </span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-2">Lastly, air-chilled chickens might be a bit more expensive, but the water-chilled chickens can retain up to 5% weight from the water chilling process.</span></p>
<p></p>
<p><span style="font-family: georgia, palatino;" class="font-size-2"><b>SPEAK UP!</b></span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-2"><i>Got a question for Elezar? Experimented with your own chicken taste test? Post it below and keep the conversation rolling. You might also be interested in 101s on </i><a href="http://www.homegrown.org/forum/topics/grassfed-and-pasture-raised-meat-101-with-shannon-hayes"><i>grass-fed and pasture-raised meat</i></a><i>,</i> <a href="http://www.homegrown.org/forum/topics/canning-chicken-stock-101-videos-homemade-chicken-stock-recipe"><i>canning chicken stock</i></a><i>, or</i> <a href="http://www.homegrown.org/forum/topics/bone-broth-101"><i>homemade bone broth</i></a><i>. You can always find more things to cook, preserve, plant, grow, make, craft, and boil in the </i><a href="http://www.homegrown.org/forum"><i>HOMEGROWN 101 library</i></a><i>.</i></span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-2"> </span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-2"><span style="color: #808080;">ALL PHOTOS:</span> ELEZAR KENIG</span></p>
<p><span style="font-family: georgia, palatino;" class="font-size-2"> </span></p> Newbie to dehydrating questiontag:www.homegrown.org,2015-07-27:2263119:Topic:1993282015-07-27T16:56:26.261ZEllen Peaveyhttp://www.homegrown.org/profile/EllenPeavey
<p>I received my Excalibur dehydrator and was anxious to give it a whirl this weekend. I dehydrated some carrots, green beans, and banana sticks. My main reason for getting the dehydrator was to dehydrate veggies for snacks at work. The green beans came out teeny tiny and crispy - which I like crispy - however, just after a few hours, they turned more tough and chewy. Please advise me how to keep the "crispy" texture (as if baked) or if I am expecting too much. I put some in a plastic…</p>
<p>I received my Excalibur dehydrator and was anxious to give it a whirl this weekend. I dehydrated some carrots, green beans, and banana sticks. My main reason for getting the dehydrator was to dehydrate veggies for snacks at work. The green beans came out teeny tiny and crispy - which I like crispy - however, just after a few hours, they turned more tough and chewy. Please advise me how to keep the "crispy" texture (as if baked) or if I am expecting too much. I put some in a plastic ziplock baggie and some in a Mason jar - which neither kept the beans crispy. Any helpful hints would be great. Thanks!</p> charitable seed donationstag:www.homegrown.org,2015-04-21:2263119:Topic:1973652015-04-21T14:19:47.781ZEllen Peaveyhttp://www.homegrown.org/profile/EllenPeavey
<p>I am doing some work for a packaged seed company (which will remain nameless).<br></br>We have an idea to do a one for one donation program for every seed packet we sell.<br></br>Donated packets would go to community gardens, inner city gardening programs, school programs, Farm Aid, etc.<br></br>Estimated donations of +/- 15 million packets per year.</p>
<p>i'd be interested to hear from the Homegrown community:</p>
<p>1. suggestions for large community garden programs we could make beneficiaries<br></br>of…</p>
<p>I am doing some work for a packaged seed company (which will remain nameless).<br/>We have an idea to do a one for one donation program for every seed packet we sell.<br/>Donated packets would go to community gardens, inner city gardening programs, school programs, Farm Aid, etc.<br/>Estimated donations of +/- 15 million packets per year.</p>
<p>i'd be interested to hear from the Homegrown community:</p>
<p>1. suggestions for large community garden programs we could make beneficiaries<br/>of these donations</p>
<p>2. would this type of a donation program inspire you to support a company that was offering it?</p>
<p>any feedback is appreciated.<br/>thanks</p> Playdough 101tag:www.homegrown.org,2015-04-15:2263119:Topic:1973442015-04-15T15:18:04.828ZEllen Peaveyhttp://www.homegrown.org/profile/EllenPeavey
<p><span class="font-size-2"><b><i>The following 101, on making your own playdough, comes from beloved former flock tender <a href="http://www.homegrown.org/profile/JJWW" target="_blank">Jennifer</a>, current flock tender <a href="http://www.homegrown.org/profile/EmilyEagan" target="_blank">Emily</a>, and the young at heart Farm Aid staff, all of whom put their crafting skills to the test during this hands-on sculpt session.</i></b></span></p>
<p></p>
<p><span class="font-size-2">We at the Farm…</span></p>
<p><span class="font-size-2"><b><i>The following 101, on making your own playdough, comes from beloved former flock tender <a href="http://www.homegrown.org/profile/JJWW" target="_blank">Jennifer</a>, current flock tender <a href="http://www.homegrown.org/profile/EmilyEagan" target="_blank">Emily</a>, and the young at heart Farm Aid staff, all of whom put their crafting skills to the test during this hands-on sculpt session.</i></b></span></p>
<p></p>
<p><span class="font-size-2">We at the Farm Aid office tried this fusion of playdough recipes from <a href="http://www.firstpalette.com" target="_blank">firstpalette.com</a>, <a href="http://www.busybeekidscrafts.com" target="_blank">busybeekidscrafts.com</a>, and Jennifer’s finely sculpted crafting expertise. Give this easy recipe a try with your kiddos, or heck, just go for it with your pals. Let the reminiscing begin!</span></p>
<p></p>
<p><a target="_self" href="http://api.ning.com:80/files/xkVCMRT4uG8Bm0pxexD9l0IaEXTWamfD4dhcd4-z9Swkz*UTktPVjzelWtrMguPjUT9igtMJanm2WahAOIAxfywqq8*Advoo/IMG_3555.JPG"><img class="align-center" src="http://api.ning.com:80/files/xkVCMRT4uG8Bm0pxexD9l0IaEXTWamfD4dhcd4-z9Swkz*UTktPVjzelWtrMguPjUT9igtMJanm2WahAOIAxfywqq8*Advoo/IMG_3555.JPG?width=500" width="500"/></a></p>
<p></p>
<p><span class="font-size-2"><b><span class="font-size-3">WHAT YOU’LL NEED</span><br/></b></span></p>
<ul>
<li><span class="font-size-2">1 cup salt</span></li>
</ul>
<ul>
<li><span class="font-size-2">2 cups flour (it’ll be good to have a little extra on hand just in case… More on that later.)</span></li>
</ul>
<ul>
<li><span class="font-size-2">1 cup lukewarm water</span></li>
</ul>
<p></p>
<p><span class="font-size-3"><b>WHAT TO DO</b></span></p>
<p></p>
<p><span class="font-size-2"><b>1.</b> Mix the salt and flour in a large mixing bowl.</span></p>
<p></p>
<p><span class="font-size-3"><a target="_self" href="http://api.ning.com:80/files/xkVCMRT4uG8XRAAYI1CqSd8cO2xrKyD*5W5njAffk3aZhgCYbJPp2f3-gHgTgG2AJv3nx3vYAdm7gMMIYsY0JWuoexJYRd9g/IMG_3561.JPG"><img class="align-center" src="http://api.ning.com:80/files/xkVCMRT4uG8XRAAYI1CqSd8cO2xrKyD*5W5njAffk3aZhgCYbJPp2f3-gHgTgG2AJv3nx3vYAdm7gMMIYsY0JWuoexJYRd9g/IMG_3561.JPG?width=500" width="500"/></a></span></p>
<p></p>
<p><span class="font-size-2"><b>2.</b> Gradually add in the water, and stir until it reaches a doughy consistency. At this step, we found ourselves adding a little extra flour, as the dough felt too moist to handle. You can use your best judgment here; just get the dough nice and shape-able.</span></p>
<p><span class="font-size-2"><i> </i></span></p>
<p><span class="font-size-2"><i><a target="_self" href="http://api.ning.com:80/files/xkVCMRT4uG9O0ccCjewx9jQCjJ7vLg*mPicVjyYB6fRVjOqhEzTYfO19XR2Zx5qkWjNqlE5Znpb3x*mgmIzTy3u8r51pc9wz/IMG_3563.jpg"><img class="align-center" src="http://api.ning.com:80/files/xkVCMRT4uG9O0ccCjewx9jQCjJ7vLg*mPicVjyYB6fRVjOqhEzTYfO19XR2Zx5qkWjNqlE5Znpb3x*mgmIzTy3u8r51pc9wz/IMG_3563.jpg?width=500" width="500"/></a></i></span></p>
<p><span class="font-size-2"><i>Want to add a little color? Add some</i> <a href="http://www.thekitchn.com/5-better-alternatives-to-red-food-dye-184138"><i>natural food coloring</i></a> <i>to your water before stirring it into the flour/salt mixture.</i></span></p>
<p><span class="font-size-2"> </span></p>
<p><span class="font-size-2"><b>3.</b> Shape your dough into a ball and kneed it for about 5 minutes.</span></p>
<p><span class="font-size-2"> <a target="_self" href="http://api.ning.com:80/files/xkVCMRT4uG8Jt3Fbu5oCBmNX6AaWxsmDWNARLwPKPsY7tl*HxbS3Wblx0SeUE8L53RitK7SdepojlJ8jnJcz*e4kT2JsdN1t/IMG_3565.jpg"><img class="align-center" src="http://api.ning.com:80/files/xkVCMRT4uG8Jt3Fbu5oCBmNX6AaWxsmDWNARLwPKPsY7tl*HxbS3Wblx0SeUE8L53RitK7SdepojlJ8jnJcz*e4kT2JsdN1t/IMG_3565.jpg?width=500" width="500"/></a></span></p>
<p></p>
<p><span class="font-size-2"><b>4.</b> As far as we’re concerned, you’re ready to start rolling, molding, shaping, and playing! We made some snakes and squiggles, flowers, a mouse to startle our unsuspecting coworkers, and more.</span></p>
<p><span class="font-size-2"> </span></p>
<p><span class="font-size-2"><a target="_self" href="http://api.ning.com:80/files/xkVCMRT4uG*Mb31wBSreRizGd4z*uv*PJB31RKwT7O5LsW*ntj95JV2XhHEGygEdGTxDrsC7Y1iaq0h31e8oTgPubmG*nfoO/IMG_3583.JPG"><img class="align-center" src="http://api.ning.com:80/files/xkVCMRT4uG*Mb31wBSreRizGd4z*uv*PJB31RKwT7O5LsW*ntj95JV2XhHEGygEdGTxDrsC7Y1iaq0h31e8oTgPubmG*nfoO/IMG_3583.JPG?width=500" width="500"/></a></span></p>
<p></p>
<p><span class="font-size-2"><b>5.</b> The playdough can be stored in an airtight container and used for days. However, if you find yourself particularly attached to one of your creations, bake it off! Preheat your oven to 250 degrees and place your dough sculptures on an ungreased cookie sheet. On average, thinner items tend to take 45 minutes to an hour, while thicker ones (like our mouse) took a little over 2 hours to fully dry out in the oven.</span></p>
<p><span class="font-size-2"> </span></p>
<p><span class="font-size-2"><a target="_self" href="http://api.ning.com:80/files/xkVCMRT4uG-IwNB9DZ4QwngFfpiveP8gqZvEwI7uUdBo5Y2yogKVMBKOg8GiHIm1nZJ2on*C9*HpcuxLLHpExmPbEgOZ1IOw/IMG_3592.JPG"><img class="align-center" src="http://api.ning.com:80/files/xkVCMRT4uG-IwNB9DZ4QwngFfpiveP8gqZvEwI7uUdBo5Y2yogKVMBKOg8GiHIm1nZJ2on*C9*HpcuxLLHpExmPbEgOZ1IOw/IMG_3592.JPG?width=500" width="500"/></a></span> <span class="font-size-2"><br/></span></p>
<p><span class="font-size-3"><b>SPEAK UP!</b></span></p>
<p><span class="font-size-2"><i>We’d love to put together a Natural Food Dye 101! Reach out to flock tender <a href="http://www.homegrown.org/profile/EmilyEagan" target="_blank">Emily</a></i> <i>with your greatest ideas for HOMEGROWN colorant</i><i>s.</i></span></p>
<p><span class="font-size-2"><i>Got your own favorite playdough recipe or creation to share? Post it below! You can always find more things to make, craft, cook, bake, plant, grow, and play with in the HOMEGROWN 101 library.</i></span></p>
<p></p>
<p><span class="font-size-2"><span style="color: #999999;">ALL PHOTOS:</span> <a href="http://www.homegrown.org/profile/JJWW" target="_blank">JENNIFER</a></span><span class="font-size-2"> <br/></span></p> Packing Crate Food Dehydrator 101tag:www.homegrown.org,2015-03-04:2263119:Topic:1965172015-03-04T19:08:34.455ZEllen Peaveyhttp://www.homegrown.org/profile/EllenPeavey
<p><span class="font-size-2"><b><i>The following 101, on building a homemade food dehydrator from an old wooden packing crate, comes from HOMEGROWN member <a href="http://www.homegrown.org/profile/RichardPierce" target="_self">Richard Pierce</a>, whose next DIY project is a telescope tripod. Pretty sweet, huh? Thanks so much, Richard, and please keep the good ideas rolling!</i></b></span></p>
<p><span class="font-size-2"> …</span></p>
<p></p>
<p><span class="font-size-2"><b><i>The following 101, on building a homemade food dehydrator from an old wooden packing crate, comes from HOMEGROWN member <a href="http://www.homegrown.org/profile/RichardPierce" target="_self">Richard Pierce</a>, whose next DIY project is a telescope tripod. Pretty sweet, huh? Thanks so much, Richard, and please keep the good ideas rolling!</i></b></span></p>
<p><span class="font-size-2"> </span></p>
<p><span class="font-size-2"><a target="_self" href="http://api.ning.com:80/files/zc7lfWIbrdZ1gSMyj79gjiB3ZL8pyyYzjuHxGTgzQotU*nbj*dGW9ct4TYamUq-9JS-8I2grrXsUaOqxm01UsBh6wxpZIo6O/HOMEGROWNdiyhomemadedehydratormain.jpg"><img class="align-center" src="http://api.ning.com:80/files/zc7lfWIbrdZ1gSMyj79gjiB3ZL8pyyYzjuHxGTgzQotU*nbj*dGW9ct4TYamUq-9JS-8I2grrXsUaOqxm01UsBh6wxpZIo6O/HOMEGROWNdiyhomemadedehydratormain.jpg" width="500"/></a></span></p>
<p></p>
<p><span class="font-size-2">I just moved to Bangkok and I'm a foodie. Those two facts explain why I now have a home-built food dehydrator.</span></p>
<p><span class="font-size-2"> </span></p>
<p><span class="font-size-2">The back story: When I moved here from Panama in May of last year, I shipped my belongings. One of those was a large ceramic urn that had to be transported in a wooden packing crate, which the movers built on the spot at the time of loading in Panama. Then, when the urn arrived here at my apartment in Bangkok, the movers asked me, "Do you want to keep the crate?" (I think they had designs on it and were hoping I didn’t.) My response? "You bet I do!" In big cities, durable wooden products like crates are hard to come by but always come in handy.</span></p>
<p><span class="font-size-2"> </span></p>
<p><span class="font-size-2">I didn’t have a specific plan for the crate. I was just going to keep it around until a use came up for it—and one did, straight away. I’ve been experimenting with fasting and organic foods and the like. At Christmas, I did a fast on Koh Samui, an Island in the Gulf of Thailand. At the fast, they had a very large food dehydrator. I was intrigued by the aluminum-paneled interior and the exhaust pump on top.</span></p>
<p><span class="font-size-2"> </span></p>
<p><span class="font-size-2">I love machines, I like building them, and I decided I wanted to build my own dehydrator. When I got home, there was my crate! I decided I wasn't going to measure anything or try to determine what combination of holes, materials, and exhaust fans would produce the optimal temperature and humidity. That would take the fun out of it! Fortunately, I understand the physics of water vapor, metal, wood, and heat-producing elements enough to combine them without too much fuss.</span></p>
<p><span class="font-size-2"> </span></p>
<p><span class="font-size-4"><b>WHAT YOU’LL NEED</b></span></p>
<p><span style="color: #808080;" class="font-size-3"><b>PARTS</b></span></p>
<p><span class="font-size-2">» Wooden crate</span></p>
<p><span class="font-size-2">» Metal brackets</span></p>
<p><span class="font-size-2">» Power strip</span></p>
<p><span class="font-size-2">» Cigarette-lighter charger</span></p>
<p><span class="font-size-2">» 12-volt power pack</span></p>
<p><span class="font-size-2">» 3 light bulbs</span></p>
<p><span class="font-size-2">» 3 ceramic light sockets</span></p>
<p><span class="font-size-2">» 20 feet household electrical wiring</span></p>
<p><span class="font-size-2">» 2 small computer fans</span></p>
<p><span class="font-size-2">» Wood strips for shelving</span></p>
<p><span class="font-size-2">» Metal grates for shelving</span></p>
<p><span class="font-size-2">» Spare plywood for a door</span></p>
<p><span class="font-size-2">» Casters (optional, for portability)</span></p>
<p></p>
<p><span class="font-size-2"><span style="color: #808080;" class="font-size-3"><b>TOOLS</b></span></span></p>
<p><span class="font-size-2">» Drill with drill bits</span></p>
<p><span class="font-size-2">» Hole cutter</span></p>
<p><span class="font-size-2">» Fasteners</span></p>
<p><span class="font-size-2">» Wire nippers</span></p>
<p><span class="font-size-2">» Screwdrivers</span></p>
<p><span class="font-size-2">» Upholstery stapler</span></p>
<p></p>
<p><span class="font-size-2"><a target="_self" href="http://api.ning.com:80/files/zc7lfWIbrdbY0zZfUL1GSGg4amStGgr3pkoIXLTIRdKEMeDur-xM8I5c0pN*Oy3htQ78LQ13422oiaQ*Upq7RgibF1fQcoJN/HOMEGROWNdiyhomemadedehydrator101inside.jpg"><img class="align-center" src="http://api.ning.com:80/files/zc7lfWIbrdbY0zZfUL1GSGg4amStGgr3pkoIXLTIRdKEMeDur-xM8I5c0pN*Oy3htQ78LQ13422oiaQ*Upq7RgibF1fQcoJN/HOMEGROWNdiyhomemadedehydrator101inside.jpg" width="600"/></a></span></p>
<p></p>
<p><span class="font-size-4"><b>WHAT TO DO</b></span></p>
<p><span class="font-size-2">The first thing I did was to assemble the tools I had on hand—most of the list above. Then I went out and bought the light sockets, the wiring, and the fans.</span></p>
<p><span class="font-size-2"> </span></p>
<p><span class="font-size-2">I turned the crate on its side. The original opening—that is, the top—was now on its side and would become the door. Using a 1-inch hole cutter, I then cut three holes about a foot apart in a triangle orientation in the bottom of the crate. I stuck the ceramic light sockets into these holes, where they’re held in place by friction.</span></p>
<p><span class="font-size-2"> </span></p>
<p><span class="font-size-2">Then I individually wired each of those sockets out the bottom of the crate, to a standard plug. I used about a meter of cable for each of the sockets, and I stapled the cables so they ran from the sockets, along the bottom of the crate, and up the back. Then I placed a power strip with a cutoff for each socket on top of the crate. This would allow me to switch each of the three bulbs on and off separately, giving me better controlling the heat in the dehydrator.</span></p>
<p><span class="font-size-2"> </span></p>
<p><span class="font-size-2">My next step was to cut a 2 1/2-inch hole in the top of the crate and screwed one of the computer fans over it, airflow pointing out. I wired the fan to a charger plug meant for a car cigarette lighter that I had sitting around, and I stuck <i>that</i> into the socket of a 12-volt power pack that I use to power telescopes. At the lower corner of the crate, I installed and wired the other fan the same way, but with the airflow pointing into the hole.</span></p>
<p><span class="font-size-2"> </span></p>
<p><span class="font-size-2">Next came the shelves. For these, I screwed wooden strips up the sides of the crate’s interior at a consistent interval before sliding metal grilling racks onto them. None of this was measured, by the way. I got lucky on the fit.</span></p>
<p></p>
<p><span class="font-size-2">On to the door. This was just a piece of plywood. I screwed two metal brackets into the plywood’s upper corners, drilled holes on each side, and installed two aluminum pins in the crate’s front-facing top corners. The metal brackets grab the pins, and the door hangs over the opening. I didn't want to do hinges because I have to put this thing in a narrow space. A door on hinges would swing too wide.</span></p>
<p></p>
<p><span class="font-size-2"><a target="_self" href="http://api.ning.com:80/files/zc7lfWIbrda6jQ7fffqymHUOM2yhTsF5ng43pBlmTBa56MAxiiAK7rDxw8IsQmWho4uFyOAHLINyjuggLq8fkSkaBXqklzBJ/HOMEGROWNdiyhomemadedehydrator101hinge.jpg"><img class="align-center" src="http://api.ning.com:80/files/zc7lfWIbrda6jQ7fffqymHUOM2yhTsF5ng43pBlmTBa56MAxiiAK7rDxw8IsQmWho4uFyOAHLINyjuggLq8fkSkaBXqklzBJ/HOMEGROWNdiyhomemadedehydrator101hinge.jpg" width="600"/></a></span></p>
<p><span class="font-size-2"> </span></p>
<p><span class="font-size-2">I bolted heavy casters onto the bottom of the crate, and then it was finished. My first test run was salmon jerky, and it came out just right. I can't stop peering into the dark room where I keep the dehydrator and seeing the light poking out from around the crate door. I love knowing it's busy making healthy, delicious food.</span></p>
<p><span class="font-size-2"> </span></p>
<p><span class="font-size-4"><b>MORE HOMEGROWN PROJECTS</b></span></p>
<p><span class="font-size-2">• Don’t miss Dr. John’s <a href="http://www.homegrown.org/forum/topics/dehydrating-101" target="_self">Dehydrating 101</a></span></p>
<p><span class="font-size-2">• Got extra wood scraps lying around? Check out Sue’s <a href="http://www.homegrown.org/forum/topics/pallet-wood-chicken-coop-101" target="_self">Pallet Wood Chicken Coop 101</a></span></p>
<p><span class="font-size-2">• or Charlyn’s <a href="http://www.homegrown.org/forum/topics/posting-post-101" target="_self">Posting Post 101</a></span></p>
<p><span class="font-size-2">• or Lisa’s <a href="http://www.homegrown.org/forum/topics/outdoor-dining-table-101" target="_self">Outdoor Dining Table 101</a></span></p>
<p><span class="font-size-2">• or Joshua’s <a href="http://www.homegrown.org/forum/topics/multibin-composter-101" target="_self">Multibin Composter 101</a></span></p>
<p></p>
<p><span class="font-size-4"><b>SPEAK UP!</b></span></p>
<p><span class="font-size-2"><em>Do you have your own blueprints for a homebuilt dehydrator? Or a question for Richard? Post your comments below and keep the conversation chugging! You can always find more things to make, craft, cook, preserve, plant, grow, and staple in the <a href="http://www.homegrown.org/forum" target="_self">HOMEGROWN 101 Library</a>.</em></span></p>
<p><span class="font-size-2"> </span></p>
<p><span class="font-size-2"><span style="color: #808080;">ALL PHOTOS:</span> <a href="http://www.homegrown.org/profile/RichardPierce" target="_self">RICHARD PIERCE</a></span></p>
<p><span class="font-size-2"> </span></p>
<p><a href="//www.pinterest.com/pin/create/extension/"></a></p> Bitters 101tag:www.homegrown.org,2015-03-02:2263119:Topic:1965752015-03-02T20:25:34.742ZEllen Peaveyhttp://www.homegrown.org/profile/EllenPeavey
<p><em><strong><span class="font-size-2">The following 101, on how to make bitters—with a recipe for pine bitters—comes from HOMEGROWN’s flock tender, <a href="http://www.homegrown.org/profile/JJWW" target="_self">Jennifer</a>, whose spirit of choice is gin. The name might have something to do with it.…</span></strong></em></p>
<p></p>
<p></p>
<p><em><strong><span class="font-size-2">The following 101, on how to make bitters—with a recipe for pine bitters—comes from HOMEGROWN’s flock tender, <a href="http://www.homegrown.org/profile/JJWW" target="_self">Jennifer</a>, whose spirit of choice is gin. The name might have something to do with it.</span></strong></em></p>
<p></p>
<p><em><strong><span class="font-size-2"><a target="_self" href="http://api.ning.com:80/files/BYH6s*jgRS-FM*wEZzRNl1RpPHMxGz16XPQxevdvdaiEhkKoJhbNd22m8iHTW2b4IaJ7VRKa0x-xJHhoAt1nh2NjchSr1XVj/HOMEGROWNbittersrecipebottles.jpg"><img class="align-center" src="http://api.ning.com:80/files/BYH6s*jgRS-FM*wEZzRNl1RpPHMxGz16XPQxevdvdaiEhkKoJhbNd22m8iHTW2b4IaJ7VRKa0x-xJHhoAt1nh2NjchSr1XVj/HOMEGROWNbittersrecipebottles.jpg" width="600"/></a></span></strong></em></p>
<p><span class="font-size-2"> </span></p>
<p><span class="font-size-2">I know a fair amount about beer. That’s not necessarily a bad thing, but for me, it also means I know next to nothing about wine or cocktails. Since one of my New Year’s resolutions was to address this grievous issue, I figured what better way to learn more about spirits than to make my own? (OK, yes. There are better ways, including reading volumes of material from legions of experts. I’m doing some of that, too, but I am a hands-on learner. Not to mention a taste-buds learner.)</span></p>
<p><span class="font-size-2"> </span></p>
<p><span class="font-size-2">I quickly stumbled upon the idea of making my own bitters—that broad category of cocktail flavorings that has sprung up like a weed on drink menus of late. Bitters are basically plant parts steeped in high-proof liquors. They’re not unlike medicinal <a href="http://www.homegrown.org/forum/topics/homemade-tinctures-101-echinacea" target="_self">tinctures</a> or <a href="http://www.homegrown.org/forum/topics/homemade-extracts-101-vanilla-peppermint-almond" target="_self">extracts</a> used in baking, other than that they’re intended to be used either as an ingredient in mixed drinks or drunken straight, as a potent digestif. <span class="font-size-2">“</span>Digestif<span class="font-size-2">”</span> is French for “excuse to toss back an extremely boozy after-dinner shot and call it a digestive aid.”</span></p>
<p><span class="font-size-2"> </span></p>
<p><span class="font-size-2">To get a sense of which flavors I liked and which I didn’t, I paid a visit to my neighborhood craft-cocktail supply shop. I’m extremely lucky to live within walking distance of the <a href="http://www.thebostonshaker.com/" target="_blank">Boston Shaker</a>, one of only a few businesses of its kind. There, the shopkeeper poured me tiny samples of all manner of bitters: tangerine, grapefruit, cardamom, habanero, rhubarb, and so on. He told me to think of bitters as the seasoning in my drink: the salt and pepper of cocktails. I liked that.</span></p>
<p><span class="font-size-2"> </span></p>
<p><span class="font-size-2">I went home with orange, black walnut, and traditional Angostura—and the hankering to make my own. More on that shortly. First, the basics.</span></p>
<p><span class="font-size-2"> </span></p>
<p><span class="font-size-5"><b>WHAT GOES INTO BITTERS</b></span></p>
<p><span class="font-size-2"> </span></p>
<p><span class="font-size-2"><span class="font-size-3"><strong>1. Bittering agents.</strong></span> These are what give bitters their sharpness. If bitters were sweet, they wouldn’t really be bitters. That’s what <a href="http://www.homegrown.org/forum/topics/simple-syrup-flavored-syrups-101" target="_self">simple syrups</a> are for. Bittering agents are typically, although not exclusively, dried or woody plant parts. Examples include wormwood, quassia and cinchona bark, and licorice and dandelion root. A lot of this stuff you have to get from an apothecary, such as <a href="https://www.mountainroseherbs.com/" target="_blank">Mountain Rose Herbs</a>. Fortunately, citrus peel also works. In theory, you can use fresh herbs as your bittering agent; think arugula or cilantro. But these items’ tendency to get slimy makes them better left to experienced mixologists. I read a post in which one novice bittermaker who had used fresh herbs in his concoction compared the result to wet socks.</span></p>
<p><span class="font-size-2"> </span></p>
<p><span class="font-size-2"><strong><span class="font-size-3">2. Flavoring agents.</span></strong> This is how you end up with bitters in flavors like rhubarb. Whereas the bittering agents bitter; the flavoring agents flavor. And when it comes to flavors, the world is your oyster. You could opt for earthy (toasted nuts, coffee beans, cocoa nibs), herbaceous (rosemary, dill, thyme—all kinds of good stuff you can <a href="http://www.homegrown.org/page/find-good-food" target="_self">find at the farmers market</a>), floral (chamomile, hibiscus), fruity (dried cranberries, figs), or fragrant (cinnamon, star anise, vanilla beans). <br/></span></p>
<p><span class="font-size-2"> </span></p>
<p><span class="font-size-2"><span class="font-size-3"><strong>3. A high-proof neutral spirit.</strong></span> You need big, powerful booze to do your flavor-extracting and your preserving, so you want to choose a liquor that's at least 100 proof. You also want the spirit to be neutral in flavor so that it doesn’t cover up the taste of your chosen ingredients. (If you think about it, gin is basically vodka bittered by juniper.) Your best choices here are Everclear or vodka.</span></p>
<p><span class="font-size-2"> </span></p>
<p><span class="font-size-5"><b>BITTERING METHODS</b></span></p>
<p><span class="font-size-2"> </span></p>
<p><span class="font-size-2"><strong><span class="font-size-3">1. One thing at a time.</span></strong> The experts will tell you to make lots of different bitters and <i>then</i> mix them together, once the individual parts are done. For example, you would combine a few dashes each of homemade rose petal bitters, sandalwood bitters, lavender bitters, and orange bitters to approximate a popular 18th-century bitters recipe. The professionals like this method for its precision, as different ingredients—for example, the rose petals and the orange peel—infuse at different rates.</span></p>
<p><span class="font-size-2"> </span></p>
<p><span class="font-size-2"><span class="font-size-3"><strong>2. All in.</strong></span> I’m no expert, but I didn’t really want to spend the vodka money or the time on lots of different bitters that might not turn out. So, for my maiden voyage, I went whole hog. I combined all of my ingredients in one jar, shook it often, tasted daily to try to catch my infusion at its flavor peak, and hoped for the best. Fortunately, my best turned out pretty dang well. </span></p>
<p><span class="font-size-2"> </span></p>
<p><span class="font-size-5"><strong>HOW TO MAKE BITTERS: THE BASICS</strong></span></p>
<p><span class="font-size-2"> </span></p>
<p><span class="font-size-2">Because every bittering ingredient has its own optimal infusing time, every recipe is different. That said, there are some general guidelines you can follow. First, chop, crack, split, or mash any dried goodies you're using. Exposing more surfaces lets all of that delicious flavor out! Next, put your bittering and flavoring agents in a jar—ideally, a dark glass jar to keep light out. Cover your ingredients with vodka. The classic tincture formula is 1 part dried botanicals to 5 parts liquor; 1 part fresh botanicals to 2 parts liquor. If you’re making multiple jars of bitters, label each so you know which is which. Also make sure to jot down dates and recipes. Keep the jar out of direct sunlight and shake it vigorously once a day. After a couple of days, give it a taste. I dunked a clean spoon in the jar then licked it. Keep sampling daily; this is scientific research! It's also totally subjective: When you like what you taste, you’re golden. Strain out the solids and bingo: bitters. Stored in a dark bottle out of direct sunlight, your bitters has a virtually unlimited shelf life. Cheers!</span></p>
<p><span class="font-size-5"> </span></p>
<p><span class="font-size-5"><b>RECIPE: PINE BITTERS</b></span></p>
<p><span class="font-size-2"> </span></p>
<p><span class="font-size-2">As any good forager will tell you, don’t eat anything you can’t absolutely, positively identify. In other words, don’t try this at home. Got it? Good. Moving on.</span></p>
<p><span class="font-size-2"> </span></p>
<p><span class="font-size-2">After having one of the best cocktails of my life—a pine gimlet, made with gin, condensed yogurt whey, and white pine syrup—at <a href="http://vinland.me/" target="_blank">Vinland</a>, in Portland, Maine, my general interest in bitters took on a singular obsession. I would make pine bitters. Fortunately, the very next night brought one of our now weekly New England snowstorms, which knocked some pristine pine boughs out of the trees. I picked up a few branches in areas with absolutely no animal tracks near them. Then I washed them like crazy before using them as follows.</span></p>
<p><span class="font-size-2"> </span></p>
<p><span class="font-size-3"><b>WHAT YOU’LL NEED</b></span></p>
<p></p>
<p><span style="color: #808080;" class="font-size-2"><strong>INGREDIENTS</strong></span></p>
<p><span class="font-size-2">» Peel of 1 clementine, cut into 1/4-inch pieces (This was my bittering agent.)</span></p>
<p><span class="font-size-2">» 6 whole black peppercorns</span></p>
<p><span class="font-size-2">» 1 Tbsp white pine needles</span></p>
<p><span class="font-size-2">» 1 Tbsp Balsam fir needles</span></p>
<p><span class="font-size-2">» 100 proof vodka</span></p>
<p><span class="font-size-2"> </span></p>
<p><span style="color: #808080;"><strong><span class="font-size-2">TOOLS</span></strong></span></p>
<p><span class="font-size-2">» small jar with a secure lid (I used a yeast jar.)</span></p>
<p><span class="font-size-2">» another small jar, ideally with a dropper (I used an old elderberry syrup jar.)</span></p>
<p><span class="font-size-2">» funnel</span></p>
<p><span class="font-size-2">» metal strainer</span></p>
<p><span class="font-size-2"> </span></p>
<p><span class="font-size-3"><b>WHAT TO DO</b></span></p>
<p><span class="font-size-2"><b> </b></span></p>
<p><span class="font-size-2"><span class="font-size-3"><strong>1.</strong></span> Collect your ingredients. Wash the pine needles and the clementine <em>thoroughly</em> and run your jars through the dishwasher to sterilize them. Using scissors, cut any long pine needles into 1-inch pieces.</span></p>
<p><span class="font-size-2"> </span></p>
<p><span class="font-size-2"><a target="_self" href="http://api.ning.com:80/files/BYH6s*jgRS*pfbR2p54DnZcXBxEgUpU0vxWbg*8ZiW*LCJ7*uIOGxEgsBXOZu5mpxgIN6LaTgU8B125kid-xH5*8p1QljmFP/HOMEGROWNbittersrecipeingredients.jpg"><img class="align-center" src="http://api.ning.com:80/files/BYH6s*jgRS*pfbR2p54DnZcXBxEgUpU0vxWbg*8ZiW*LCJ7*uIOGxEgsBXOZu5mpxgIN6LaTgU8B125kid-xH5*8p1QljmFP/HOMEGROWNbittersrecipeingredients.jpg" width="600"/></a></span></p>
<p></p>
<p><span class="font-size-2"><span class="font-size-3"><strong>2.</strong></span> Put the first four ingredients in a dark glass bottle and top with vodka. Screw the lid on tight and give the jar a good shake.</span></p>
<p></p>
<p><span class="font-size-2"><a target="_self" href="http://api.ning.com:80/files/BYH6s*jgRS-N1QDVO485qCoFFHN00OwThcUOlhojilcOCIo*LxQ*mF2z0KEz163uWj4K5r76M2m6qnmuhvxZg1T7-xs8Tow7/HOMEGROWNbittersrecipeready.jpg"><img class="align-center" src="http://api.ning.com:80/files/BYH6s*jgRS-N1QDVO485qCoFFHN00OwThcUOlhojilcOCIo*LxQ*mF2z0KEz163uWj4K5r76M2m6qnmuhvxZg1T7-xs8Tow7/HOMEGROWNbittersrecipeready.jpg" width="600"/></a></span></p>
<p><span class="font-size-2"> </span></p>
<p><span class="font-size-2"><span class="font-size-3"><strong>3.</strong></span> Set the jar somewhere out of direct sunlight and give it a vigorous shake once a day. I started tasting my bitters around day 4, and it already had a nice, piney scent. In fact, since I’m not much of a vodka drinker, I had my husband taste it at well. No, he reassured me, plain vodka really doesn’t have a flavor. So yes, he said, what I was tasting were my ingredients at work. By day 7, I picked up even stronger pine notes. By day 15, I decided I had a winner.</span></p>
<p><span class="font-size-2"> </span></p>
<p><span class="font-size-2"><span class="font-size-3"><strong>4.</strong></span> Using a metal strainer, pour the infused liquid into your fresh and clean jar, catching and discarding any solids. (The second photo below shows my leftovers.)<br/></span></p>
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<p><span class="font-size-2"><a target="_self" href="http://api.ning.com:80/files/BYH6s*jgRS9G5Np1EcHNMANPBOyYrZg3MK7Zf0vA12aDB01yaY*VZyGsGYlp850Tm6oa-2GDRV7UQIcSoGaRSyh8Dx8iN*oe/HOMEGROWNbittersrecipepour.jpg"><img class="align-center" src="http://api.ning.com:80/files/BYH6s*jgRS9G5Np1EcHNMANPBOyYrZg3MK7Zf0vA12aDB01yaY*VZyGsGYlp850Tm6oa-2GDRV7UQIcSoGaRSyh8Dx8iN*oe/HOMEGROWNbittersrecipepour.jpg" width="600"/></a></span><a target="_self" href="http://api.ning.com:80/files/BYH6s*jgRS-72JC9VDZ2iSkA2fZ-ThHP8yOGItHCX9guOwcc10FrgPFFL1lobYlpMv--6PYaxccyTaPjmQrWnWG71MPLbvvO/HOMEGROWNbittersrecipeleftovers.jpg"><img class="align-center" src="http://api.ning.com:80/files/BYH6s*jgRS-72JC9VDZ2iSkA2fZ-ThHP8yOGItHCX9guOwcc10FrgPFFL1lobYlpMv--6PYaxccyTaPjmQrWnWG71MPLbvvO/HOMEGROWNbittersrecipeleftovers.jpg" width="600"/></a></p>
<p><span class="font-size-2"> </span></p>
<p><span class="font-size-2"><span class="font-size-3"><strong>5.</strong></span> Label and store your bitters out of direct sunlight, and it should keep indefinitely. I’m planning on mixing a dash of my pine bitters with gin, some simple syrup, and an egg white—another one not to try at home. But a gin and pine tonic sounds pretty good, too. Bottoms up!</span></p>
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<p><span class="font-size-2"><a target="_self" href="http://api.ning.com:80/files/BYH6s*jgRS9Wi*dZfYJD5k2PDKRk4FFT81qN0VQisjyom8mwlqXzSr4Vc5N*QqQecAGr3z7bKaV3w6XZWhYbokvUNTsEssJl/HOMEGROWNbittersrecipeplants.jpg"><img class="align-center" src="http://api.ning.com:80/files/BYH6s*jgRS9Wi*dZfYJD5k2PDKRk4FFT81qN0VQisjyom8mwlqXzSr4Vc5N*QqQecAGr3z7bKaV3w6XZWhYbokvUNTsEssJl/HOMEGROWNbittersrecipeplants.jpg" width="600"/></a></span></p>
<p><span class="font-size-2"> </span></p>
<p><span class="font-size-5"><b>MORE FROM HOMEGROWN &amp; BEYOND</b></span></p>
<p><span class="font-size-2">• Don’t miss Nora’s <a href="http://www.homegrown.org/forum/topics/homemade-tinctures-101-echinacea" target="_self">Tinctures 101</a></span></p>
<p><span class="font-size-2">• or Black Cat Cottage’s <a href="http://www.homegrown.org/forum/topics/homemade-extracts-101-vanilla-peppermint-almond" target="_self">Extracts 101</a></span></p>
<p><span class="font-size-2">• or Cynthia’s <a href="http://www.homegrown.org/forum/topics/simple-syrup-flavored-syrups-101" target="_self">Simple Syrups and Flavored Syrups 101</a></span></p>
<p><span class="font-size-2">• or 101s on making your own <a href="http://www.homegrown.org/forum/topics/mulled-wine-recipe-101" target="_self">mulled wine</a>, <a href="http://www.homegrown.org/forum/topics/green-tomato-wine-101" target="_self">green tomato wine</a>, <span class="font-size-2"><a href="http://www.homegrown.org/forum/topics/simple-margarita-101-lime-margaritas-grapefruit-margaritas" target="_self">margaritas</a>,</span> <a href="http://www.homegrown.org/forum/topics/homemade-coffee-liqueur-101-kahlua-style" target="_self">homemade Kahlúa</a>, and <a href="http://www.homegrown.org/forum/topics/mead-101" target="_self">mead</a></span><span class="font-size-2">.</span></p>
<p><span class="font-size-2">• For more bitters tips and recipes, check out the books <i><a href="http://drunkenbotanist.com/" target="_blank">The Drunken Botanist</a></i> and <i><a href="http://btparsons.com/bitters/" target="_blank">Bitters</a></i></span><span class="font-size-2">.</span></p>
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<p><span class="font-size-2"><b><span class="font-size-5">SPEAK UP!</span></b></span></p>
<p><em><strong><span class="font-size-2">Got your own bitters method or ingredient combination to share? Post it below! You can always find more things to make, craft, cook, bake, plant, grow, and infuse in the <a href="http://www.homegrown.org/forum" target="_self">HOMEGROWN 101 library</a>!</span></strong></em></p>
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<p><span class="font-size-2"><span style="color: #808080;">ALL PHOTOS:</span> <a href="http://www.homegrown.org/profile/JJWW">JENNIFER</a></span></p>
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<p><a href="//www.pinterest.com/pin/create/extension/"></a></p> Help! We Need Your Community Garden Tips!tag:www.homegrown.org,2015-02-04:2263119:Topic:1959302015-02-04T15:49:50.584ZEllen Peaveyhttp://www.homegrown.org/profile/EllenPeavey
<p><span class="font-size-2"><strong><a href="http://api.ning.com:80/files/pPSIfXxESuz6t9tNyLivcTQ1bNUgUlwmjd7JriH2k2VHXyX4HlzU0hC7MY9HWOjZagVJNDxyCUPDXyvg9fvC3X8mug*qVuzx/HOMEGROWNcommunitygarden101.jpg" target="_self"><img class="align-center" src="http://api.ning.com:80/files/pPSIfXxESuz6t9tNyLivcTQ1bNUgUlwmjd7JriH2k2VHXyX4HlzU0hC7MY9HWOjZagVJNDxyCUPDXyvg9fvC3X8mug*qVuzx/HOMEGROWNcommunitygarden101.jpg" width="700"></img></a></strong></span></p>
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<p><span class="font-size-2"><strong>HOMEGROWN needs you! Sure, we have 101s on everything from <a href="http://www.homegrown.org/forum/topics/community-building-101" target="_self">community building</a> to…</strong></span></p>
<p><span class="font-size-2"><strong><a target="_self" href="http://api.ning.com:80/files/pPSIfXxESuz6t9tNyLivcTQ1bNUgUlwmjd7JriH2k2VHXyX4HlzU0hC7MY9HWOjZagVJNDxyCUPDXyvg9fvC3X8mug*qVuzx/HOMEGROWNcommunitygarden101.jpg"><img class="align-center" src="http://api.ning.com:80/files/pPSIfXxESuz6t9tNyLivcTQ1bNUgUlwmjd7JriH2k2VHXyX4HlzU0hC7MY9HWOjZagVJNDxyCUPDXyvg9fvC3X8mug*qVuzx/HOMEGROWNcommunitygarden101.jpg" width="700"/></a></strong></span></p>
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<p><span class="font-size-2"><strong>HOMEGROWN needs you! Sure, we have 101s on everything from <a href="http://www.homegrown.org/forum/topics/community-building-101" target="_self">community building</a> to <a href="http://www.homegrown.org/forum/topics/how-to-start-a-csa-101-even-if-you-dont-have-a-farm" target="_self">starting a CSA</a>, but we don’t have a Community Garden 101. Although launching a communal plot might sound like common sense—gather friends, find a space, get planting—there are logistics to consider. (Hello, zoning!)</strong></span></p>
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<p><span class="font-size-2"><strong>That's where you come in. We want your tips on all aspects of starting and running a community garden: securing land, enlisting friends, deciding who pays for water and seeds. Post your best advice using the comments box below. We’ll take all of your excellent suggestions and compile them into a new 101.</strong></span></p>
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<p><span class="font-size-2"><strong>When you think about it, this project is an online community garden . . . of knowledge. (What? Too much?) How about this one: We can't wait to hear your <em>sage</em> advice. (Insert your groans here.) Thanks, everybody!</strong></span></p>
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<p><span class="font-size-2"><span style="color: #808080;">PHOTO:</span> <a href="http://www.homegrown.org/photo/growing-station-community?context=user" target="_self">SALLIE GORDON</a><br/></span></p>
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